KIDNEYS WITH MUSTARD SAUCE

Ingredients......8 lamb kidneys, 30gm of butter/marg, 1 small onion peeled and sliced, cracked black pepper to taste, 250 gm of sliced mushrooms, 1 tbs of wholegrain mustard,4 tbs of milk, 4 tbs of cream, 1/2 tsp of ground nutmeg, 4 cups of cooked rice or mixed grain of your choice. Trim and slice the kidneys, then saute in the butter in large pan. Remove the sauteed kidneys and keep them warm. Now add the sliced mushrooms and onion to the pan adding a little mor butter or marg if it has been absorbed before the onion is tender, season to taste. In a separate small bowl mix together the wholgrain mustard, milk and cream, then stir this mix through the onions and mushrooms. Finally add the kidneys and reheat to a slow simmer and remove from heat. Fold the ground nutmeg and the cracked pepper through the cooked rice/ grains. Divide the rice/ grains between the serving plates and spoon over the kidneys with mustard sauce.